n-3 Fatty acid content in eggs laid by hens fed with marine algae and sardine oil and stored at different times and temperatures

Carrillo, Silvia; Rios, Victor Hugo Santiago; Calvo, C.; Carranco, M. Elena; Casas, Margarita; Pérez-Gil, F.

doi:10.1007/s10811-011-9777-x

Cited by 29 publications

(21 citation statements)

References 26 publications

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“…Except for the rapid increase in TBARS observed from day 5 to day 20, the TBARS values of the oil without additives remained unchanged from day 20 to day 30 of storage (Figure A). Similar results, that is, small changes in the TBARS values during storage, were also reported for soybean oil during storage at 60 °C for 12 days and for sardine oil stored at 37 °C for 20 days . The limited changes in TBARS are probably due to further decomposition of the MDA to produce carboxylic acids or other aldehydes .…”

Section: Resultssupporting

confidence: 82%

Improvement in the Oxidative Stability of Flaxseed Oil Using an Edible Guar Gum‐Tannic Acid Nanofibrous Mat

Yang

Jiang

et al. 2019

Euro J Lipid Sci & Tech

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In this study, tannic acid (TA), a natural antioxidant, is successfully encapsulated into a plant‐based guar gum fibrous mat by electrospinning without using an organic solvent. An upper threshold of 10 wt% TA (based on the dry weight of guar gum [GG]) and 2 wt% guar gum is the optimum composition to achieve a defect‐free structure through electrospinning. The obtained nanofibers have a mean diameter of 96 ± 22 nm. The effect of the encapsulated TA in the fibrous mat (200 ppm) on the oxidation of unrefined flaxseed oil (FO) is investigated over 30 days of storage at an elevated temperature (60 °C) and compared with the effect of butylated hydroxytoluene (BHT), a synthetic antioxidant, and non‐encapsulated TA at the same concentrations. Changes in the fatty acid composition, the conjugated diene content, the peroxide value, the content of thiobarbituric acid reactive substances (TBARS) and the p‐anisidine content are monitored as indicators of the oxidative stability. The TA fibrous mat exhibits different inhibitory effects on the oxidation of unsaturated fatty acids and is more effective than non‐encapsulated TA and BHT in reducing the rate of primary oxidation and secondary oxidation of FO as evaluated by all the oxidation indicators except the TBARS values for which BHT displays the greatest inhibition. Overall, the results demonstrate that the encapsulation of natural antioxidants into fibrous mats could potentially be used to preserve edible oils. Practical Applications: This is the first paper using plant‐based fibrous mats encapsulating natural antioxidant to improve the oxidative of flaxseed oil (FO) during storage. Compared with macro Tannic acid (TA), encapsulating TA in nano‐scale delivery system is more effective in delaying both the primary and secondary oxidation reactions of FO throughout the entire storage time. The results demonstrate that encapsulation of TA in fibrous mat could be potentially used to preserve oil. The formation of this nanofiber mat in this system is manufactured without using any synthetic chemicals. The plant‐derived components (GG and TA) are both recognized as safe by FDA and even edible. It can be directly added to crude oil systems during oilseed refining processing or used as coating material to fix on the surface of existing packaging bottle in order to prevent edible oil from oxidation, which would be beneficial in oil preservation and other related fields. This is the first paper using plant‐based nanoscale delivery system encapsulating natural antioxidant to improve the oxidative of flaxseed oil during storage. The plant‐derived components (guar gum and tannic acid) are both recognized as safe by FDA and even edible. The simple preparation process, effectiveness, and food‐grade functionality provide a novel alternative to synthetic antioxidants to protect edible oil from oxidation.

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Section: Resultssupporting

confidence: 82%

Improvement in the Oxidative Stability of Flaxseed Oil Using an Edible Guar Gum‐Tannic Acid Nanofibrous Mat

Yang

Jiang

et al. 2019

Euro J Lipid Sci & Tech

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“…The increase in egg and yolk weight with 1% level of seaweeds (1% CC and SG) might be attributed to higher yolk protein synthesis and an increase in water and mineral availability (Novak et al, 2004) and greater retention of feed in the gastrointestinal tract and thus a better ileal digestibility of the feed (Piray et al, 2007). Several reports indicated that dietary inclusion of seaweed improved egg albumen height and egg yolk color (Herber-McNeill and Van Elswyk, 1998;Ginzberg et al, 2000;Carrillo et al, 2008;zahroojian et al, 2011;Carrillo et al, 2012).…”

Section: Discussionmentioning

confidence: 99%

Feed supplementation with red seaweeds, Chondrus crispus and Sarcodiotheca gaudichaudii, affects performance, egg quality, and gut microbiota of layer hens

et al. 2014

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The aim of this study was to evaluate the effect of the inclusion of red seaweed supplementation to standard poultry diets on production performance, egg quality, intestinal histology, and cecal short-chain fatty acids in Lohmann Brown Classic laying hens. A total of 160 birds were randomly assigned to 8 treatment groups. Control hens were fed a basal layer diet; positive control hens were fed a diet containing 2% inulin; and 6 treatment groups were fed a diet containing one of the following; 0.5, 1, or 2% Chondrus crispus (CC0.5, CC1, and CC2, respectively) and one of the same 3 levels of Sarcodiotheca gaudichaudii (SG0.5, SG1, and SG2, respectively). Dietary supplementation had no significant effect on the feed intake, BW, egg production, fecal moisture content, and blood serum profile of the birds. The feed conversion ratio per gram of egg was significantly more efficient (P = 0.001) for CC2 and SG2 treatments. Moreover, SG1 supplementation increased egg yolk weight (P = 0.0035) and birds with CC1 supplementation had higher egg weight (P = 0.0006). The SG2 and CC2 groups had greater (P < 0.05) villus height and villus surface area compared with the control birds. Seaweed supplementation increased the abundance of beneficial bacteria [e.g., Bifidobacterium longum (4- to 14-fold), Streptococcus salivarius (4- to 15-fold)] and importantly reduced the prevalence of Clostridium perfringens in the gut of the chicken. Additionally, the concentrations of short-chain fatty acids, including acetic acid, propionic acid, n-butyric acid, and i-butyric acid, were significantly higher (P < 0.05) in CC and SG treatments than in the control. In conclusion, dietary supplementation using red seaweed inclusions can act as a potential prebiotic to improve performance, egg quality, and overall gut health in layer hens.

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“…Carrillo et al 21 indicate that the amount of EPA and DHA in eggs depends on the type of algae used. Lemahieu et al 22 indicate that for the enrichment of egg yolks with n-3 PUFA different types of microalgae can be used -some increase EPA or DHA, some increase both fatty acids.…”

Section: Discussionmentioning

confidence: 99%

Microalgae Schizochytrium limacinum as an alternative to fish oil in enriching table eggs with n‐3 polyunsaturated fatty acids

Kralik

Grčević

et al. 2019

J Sci Food Agric

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BACKGROUND The research deals with the addition of microalgae Schizochytrium limacinum as an alternative to fish oil in a feed‐mixture for laying‐hens and its effect on the deposition of n‐3 polyunsaturated fatty acids (n‐3‐PUFAs) [α‐linoleic acid (ALA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)] in the lipids of egg yolks. In the study, 240 Tetra SL laying hens housed in enriched cages were used, divided into six groups, each in five repetitions. Groups E1, E3 and E5 were given 0.5%, 1.0% and 1.5% microalgae and groups E2, E4 and E6 were given feed mixtures with 0.5%, 1.0% and 1.5% fish oil. The mixtures were modified on the basis of 17% of the crude protein and 11.7 MJ ME kg‐1. RESULTS The results showed satisfactory disposal of n‐3 PUFA in egg yolks of laying‐hens fed mixtures with the addition of either fish oil or microalgae. Eggs of E1, E3 and E5 groups contained in 100 g: 321.07 mg, 361.60 mg and 399.34 mg n‐3 PUFA, respectively (P < 0.001). Eggs of E2, E4 and E6 groups contained in 100 g: 346.25 mg, 346.17 mg and 369.02 mg n‐3 PUFA, respectively (P < 0.001). By increasing the content of fish oil or microalgae in feed‐mixtures for laying hens, the ratio of n‐6/n‐3 PUFA in egg yolk lipids (P < 0.001) was decreased. CONCLUSION Our results justified the usage of the microalgae Schizochytrium limacinum in the enrichment of table eggs with n‐3 fatty acids as an alternative feed to fish oil. © 2019 Society of Chemical Industry

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n-3 Fatty acid content in eggs laid by hens fed with marine algae and sardine oil and stored at different times and temperatures

Cited by 29 publications

References 26 publications

Improvement in the Oxidative Stability of Flaxseed Oil Using an Edible Guar Gum‐Tannic Acid Nanofibrous Mat

Improvement in the Oxidative Stability of Flaxseed Oil Using an Edible Guar Gum‐Tannic Acid Nanofibrous Mat

Feed supplementation with red seaweeds, Chondrus crispus and Sarcodiotheca gaudichaudii, affects performance, egg quality, and gut microbiota of layer hens

Microalgae Schizochytrium limacinum as an alternative to fish oil in enriching table eggs with n‐3 polyunsaturated fatty acids

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